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Sunday, January 27, 2013

Banana Bread Pudding

What to do with four over-ripe bananas?

Well, banana bread is always an option...but, I don't have any nuts...and I really love nuts in my banana bread. I could crack and pick-out some pecans...but I don't want to work that hard right now. (Yep, I'm lazy sometimes!)

How about some banana bread pudding? No such thing...hey, why not!

Here's how I did mine...and how it turned out.

Took a 3/4 loaf of Texas Toast bread from the freezer and toasted it (4 slices at a time...took about 5 minutes). Tore the bread into pieces as it came out of the toaster, and loaded it into my 2" deep glass casserole dish.

Took one can of sweetened condensed milk (sugar/milk reduced). Used the can as a measuring cup (about 1 1/4 cup) and put about 3 cans of milk into the pan (about 3 3/4 cups)...and a teaspoon of cinnamon. Warmed this up until well blended...about five minutes.

Sliced up the bananas.

Tossed the bananas into the toast...and mixed them up some. (Optional...this would be good to add nuts and raisins too at this time! Yummy!)

Poured the milk/cinnamon mixture over the bread. (Optional...keep about 1/2 cup for sauce later on. Wish I had thought of that!) Sprinkle a little extra cinnamon over the top.

Here's what it looks like all together. Bake at 350degrees for about 40 minutes.

Here's what it looks like after baking...somewhat firmer...and smells great!

We scooped out some right away. Wish I had some of that sauce...but, too late for that now...I'll remember for next time however.